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Inhalable Chocolate? Ingestible Ideas From A Lab For The Senses

A real-life Willy Wonka invites scientists, designers, composers, artists and chefs to collaborate on novel foods and other cultural confections.

The Ancient Art Of Cheese-Making Attracts Scientific Gawkers

In England, cheese-making is an art stretching back hundreds of years. But recently, scientists have become interested in the microbes that make the country's artisan cheeses so tasty.

Army Eyes 3-D Printed Food For Soldiers

The Army has long used high-tech tools to make meals for our troops. Now, military scientists are turning away from pots and pans, and looking to 3-D printers to make nutritious food.

Domino’s Becomes A Tech Company That Happens To Make Pizza

Advancements in online and mobile orders have become key ingredients for the company's recent success. Domino's innovations include an online pizza tracker and a voice-ordering app.

‘Test Kitchen’: How To Buy The Safest Meat And Make The Juiciest Steaks

The Cook's Illustrated Meat Book gives tips on how to shop for, store, season and cook meat. Why shouldn't you pack your burgers too tight? Two America's Test Kitchen editors explain.

Banned Drugs Still Turning Up In Weight-Loss Supplements

Just because the Food and Drug Administration recalls a supplement because it contains dangerous substances, doesn't mean the product disappears from the market.

From Kale To Pale Ale, A Love of Bitter May Be In Your Genes

Researchers have found a gene that affects how strongly you experience bitter flavors. And those who aren't as sensitive eat about 200 more servings of vegetables per year.

European Activists Say They Don’t Want Any U.S. ‘Chlorine Chicken’

Most U.S. poultry is bathed in a little chlorine on the way to your plate. But that treatment is banned in Europe. Now "chlorinated chickens" are a sticking point in a trans-Atlantic trade deal.

France's Troubled Romance With Beef

In a culinary culture strongly tied to meat, new dietary trends are threatening the very foundation of traditional gourmet cooking.

From Coffee To Chicory To Beer, ‘Bitter’ Flavor Can Be Addictive

If you don't think you like bitter foods, try them again. Jennifer McLagan, the author of Bitter: A Taste of the World's Most Dangerous Flavor, is on a mission to change hearts and minds.

Diet Soda May Alter Our Gut Microbes And The Risk Of Diabetes

There's a new wrinkle to the old debate over diet soda: Artificial sweeteners may alter our microbiomes. And for some, this may raise blood sugar levels and set the stage for diabetes.

Thanks To Nutella, The World Needs More Hazelnuts

Nutella, launched 50 years ago, has turned into a global phenomenon, boosting demand for hazelnuts. Now producers are looking beyond Turkey's north coast, where most of these nuts are grown.

Perdue Says Its Hatching Chicks Are Off Antibiotics

Perdue Farms, one of the country's largest suppliers of chicken meat, says its hatcheries are working better now without antibiotics. Public health advocates call it "a big step" forward.

How Foster Farms Is Solving The Case Of The Mystery Salmonella

Foster Farms has been accused of poisoning its customers with salmonella bacteria. But in recent months, the company has become a leader in the poultry industry's fight against the foodborne pathogen.

Colorado’s Pot Brownies Have A New Ingredient — Warning Labels

Colorado is rolling out regulations for the edible marijuana sector, including "emergency rules," which spell out serving sizes. But for now, most of the dosage education is falling to pot shops.

The ‘Greening’ Of Florida Citrus Means Less Green In Growers’ Pockets

Orange juice sales are at their lowest point in 10 years. Florida's citrus industry is reeling from a disease called "greening," while consumers face dozens of other choices in the supermarket aisle.

A Food Crisis Follows Africa’s Ebola Crisis

Food shortages are emerging in the wake of West Africa's Ebola epidemic. Market shelves are bare and fields are neglected because traders can't move and social gatherings are discouraged.

Seeking Proof For Why We Feel Terrible After Too Many Drinks

Author Adam Rogers says there are lots of myths about what causes hangovers. His new book, Proof: The Science of Booze, explores these and other scientific mysteries of alcohol's effect on the body.

More Military Families Are Relying On Food Banks And Pantries

A survey by Feeding America, a network of U.S. food banks, found that one-quarter of all U.S. military households used a food pantry in 2013. But service members are often reluctant to seek such help.

For Food Startups, Incubators Help Dish Up Success

Demand for specialty and artisanal foods is booming, and new entrepreneurs want to get in on the action. Incubators can provide shared commercial kitchen space and tips on sales and distribution.

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